Food for Friends Tom Kerridge's Proper Pub Food

Portion of chips, pork is a la carte.

I'm Tom Kerridge.

HE GUFFAWS

I run the only pub in the UK with two Michelin stars.

Lamb in, please!

And one lamb out.

The great British pub.

This is what we Brits do best.

Set lunch coming, yeah?

And I want to show you how to cook pub classics

in your own home.

There we go!

Lovely!

I'm all about simplicity.

Solid, strong flavours.

You shouldn't complicate food.

You should just keep it nice and simple.

It's about good food...

prepared with a little bit of extra love and attention

to share with family and friends.

This is my pub food...done properly.

Right then, boys and girls!

In this episode, I'm doing dishes that are great

for when your mates come over.

The more love you give it,

the more fantastic it's going to be.

I'm making a delicious chorizo and pollack one-pot wonder.

It's almost too good to share.

It's amazing!

Right tasty dishes for everyone to dig into,

like my mussels in ale.

Proper grub, innit?

-More!

-More!

-More!

Some fantastic beer food -

salt-beef bagels with the ultimate pickle.

This is going to be the best sandwich ever.

And a plum fool dessert that's proper ace.

It comes to me and there's none left!

But first up,

my go-to dish for when friends come over...

Slow-cooked lamb - it's ideal

for when you know you've got mates coming round.

You can just whack it in the oven and disappear for a few laughs.

I'm using shoulder of lamb.

It's ideal for slow-cooking.

I've peeled two heads of garlic,

and all I'm going to do is put some big pierce marks into my lamb,

stick the clove of garlic - whole -

all the way in.

The garlic melts into the lamb

and all the flavour kind of emulsifies together

to make a beautiful, but very simple, rich dish.

It's very important to get the garlic as far in as possible.

That way, it won't burn during cooking.

Last piece of garlic in, then I'm on to my potatoes.

I'm going to serve my slow-cooked lamb

with pommes boulangeres,

or translated, baker's potatoes.

And it's called pommes boulangeres

because every town or village in France would have a baker,

and when they turned the ovens off, the good women of the villages

would take their sliced potatoes and onions and thyme

with a piece of meat on the top

and stick it in the ovens and cook it in the residual heat.

Hence...baker's potatoes.

Next, slice the onions up and pick some thyme,

which is a brilliant, hardy herb and great for slow cooking.

I'm going to use a mandoline to get the potatoes really thin.

You can use a knife if you've got really mad skills.

If you do it on a mandoline, just mind your fingers.

I've been involved in many an accident with one of these!

I'm laughing now.

At the time, it hurt a lot.

Grab a large roasting tray and layer the onions.

Loads of thyme

and potatoes.

Then season and repeat the process until it reaches the top.

Onion, thyme,

potatoes, salt and pepper...

Onion, thyme, potatoes, salt and pepper.

And on and on and on and on.

The beauty of this is it's all in one tray.

It's a one-dish wonder.

Loads of flavour.

Very little washing up.

Pommes boulangeres is ready.

Time for the lamb to go on the top.

Two or three ladles of this good-quality stock...

..to just help to start the cooking,

keep the potatoes moist at the beginning, not let them burn.

My stock looks thick because it's home-made.

The gelatine from the bones gives it a jelly-like consistency.

And then that is how easy this is.

It goes into the oven now four, five hours.

Give you a chance to go and walk the dogs,

come back and your tea's ready.

Look at that bad boy!

That just looks amazing.

You know the best thing about it?

It's completely no-bother cooking.

This is absolutely stunning.

The meat just falls apart from the bone.

Look at that - it's amazing!

Nothing could be better.

And that, my friends, is a proper bowl of delight.

As a publican, you've got to know your beers.

And this country produces some outstanding ales.

I enjoy a pint or two,

but I also love to cook with it.

Beer can give you such a huge depth of flavour.

But you have to choose the right ale.

So today I'm off to my local brewery,

to find the right ale for a mussel dish I'll be making.

And chief brewer Mark is giving me a private tasting session.

Well, Tom, I suggest you start with this one,

which is a light summer beer.

The types of barley, hops and malt

have a big part to play in producing different flavours.

Pale ales like this are made using pale malts.

-That's delicious.

-Yeah. Very, very light and refreshing for summer.

Yeah, summer drinking beer, but maybe not so good for cooking with.

For my mussels, I'm looking for something much richer.

That has some dark chocolate, roasted malts in.

-It's got a really quite coffee character to it.

-Wow!

And this is roasted at a high temperature, and as you can taste,

it's burnt.

Yeah, that's fantastic.

Very malty, very rich.

If you imagine beautiful salty shellfish,

then something coming through with the bitter flavours of a stout...

This is going to suit me much better.

Fingers crossed it works and everyone likes it!

Tonight the brewery are holding one of their regular barbecue nights.

I've promised to knock up a delicious dish

to help feed the hungry punters,

so I'd better get cracking.

I'm going to be cooking my version of moules marinieres -

a great French classic, but with our British twist.

I'm going to get rid of the wine and we'll use some of that amazing ale.

First job - dicing vegetables.

My mussels in ale are a proper treat.

They're ideal for special occasions,

because they're so quick and easy to knock up

when you have crowds of starving people.

Especially wet starving people!

For a sweet base, sweat finely chopped banana shallots,

nutty celeriac and carrots in a little butter.

Tear in a few bay leaves so they release their lovely oils.

To be 100% honest with you,

I don't think I've ever cooked in such mayhem.

I'm in a brewery and I can't resist it.

Some of these wonderful, amazing hops.

We're going to pour into this.

We're going to make a hop teabag.

It might look odd,

but by putting hops into a cloth,

I'm creating my own infuser.

It's something I've never tried before,

but experimenting is what cooking's all about.

Drop it into the soft vegetables.

Then for the magic ingredient.

We're going to add some of this lovely dark ale.

We're going to let it come up to the boil.

It'll take three to four minutes.

OK, the next job. Very, very hot pan.

Into that, we're going to pour the mussels.

Then on top of that, we're going to pour the beer stock.

Give them a good shake.

Leave them to cook.

You're just in time, chief.

Have a little taste of one of those.

That's it. Cooked, tasty.

Absolutely brilliant. Thank you very much indeed.

To finish off, I'm draining the mussels.

And a good dollop of rich creme fraiche

into the drained cooking liquor adds a fantastic sharpness to the dish.

Going to add some chopped tarragon,

chopped chervil

and some chopped parsley.

All of the herbs go in last minute so they keep their colour.

Then we'll add the mussels back to the liquor.

Mussels are perfect for a big party,

whether it's a family do or even a mate's birthday you're cooking for.

They'll feed a bunch of people quickly and easily.

Come on, get in there! Proper portion.

I need a proper portion as well!

You're a growing boy, I can see!

I've been sent by my husband,

-so I need a proper portion.

-Is your husband too shy?

-Yeah!

-Where is he?

You ain't getting a bowl unless you come and get it yourself, chief!

You can be shy all you like.

There you go.

Proper grub, innit?

-More!

-More!

-More!

If you're feeding a crowd,

one-pot, hearty-style casseroles are always a winner.

My next dish will not only save on washing-up,

it's also a taste sensation.

There's a pub in north Norfolk with a fantastic chef,

and one of his best dishes was a salt cod dish

with chickpeas and chorizo.

This is my version,

just using pollack instead of cod.

Pollack is a member of the cod family,

but it's sustainable and it is very good value for money.

Before I cook white fish, I like to salt it

to draw out moisture and firm up the flesh.

So I'm going to use a good pinch of saffron.

A little bit of saffron goes a long, long way.

Apparently saffron, in weight, is more expensive than gold.

I'm going to mix that with good-quality salt.

Then on a layer of clingfilm...

I'm going to sprinkle the salt and saffron mix

and place the fish fillet on top.

The remainder of the salt goes on top.

Then I'm just going to wrap the fish in the clingfilm.

The fish will simply sit in the fridge for about two hours

and cure, while taking on the incredible saffron flavour.

On to the chickpea stew.

Couple of onions.

I'm going to finely dice.

I've got a right sniffly face!

Look at me eyes!

Apparently real men don't cry or eat quiche.

I like quiche.

Next, two cloves of garlic.

I prefer to grate it, because the cloves release more oil and flavour.

Then some finely chopped chilli, seeds in for the extra heat.

All of this gets cooked in a little olive oil to soften up,

ready for the chorizo.

There's so many different types of chorizo sausage.

You can get the dry-cured ones,

or ones like these - these are perfect for cooking.

I'm just going to gently cook it out

and let all those chorizo fats begin to render down.

This is the perfect point to add another layer of flavour,

this time with spice -

cumin, cinnamon and smoked paprika

all work wonderfully with this dish.

And bay leaves, which are a store cupboard essential.

There's a real pungent smell coming from this pan.

The flavours are really strong and powerful.

Now for the lovely nutty chickpeas.

These chickpeas have already been soaked overnight and cooked.

And they're just at that point where they give

under a little bit of pressure.

I know that feeling!

Canned chickpeas will also do the job.

There's loads of lovely little caramelised bits.

Loads and loads of flavour beginning to stick to the pan.

Next to go in are some chopped tomatoes,

good-quality chicken stock,

then bring it to the boil.

Then I'm going to stick the whole pan, without a lid,

into a medium oven for about 45 minutes.

If the lid's off, the stew will reduce down

and the flavour will get more intense.

OK, my pollack has been curing for about an hour and a half

and the fish, I can feel already, is beginning to firm up.

It's dead important to wash the fish for a good few minutes

to remove the salt,

leaving behind the amazing colour and taste from the saffron.

The chorizo stew is fantastic.

Bubbling away.

Just going to stick this on top of the chorizo and chickpeas.

It's going to go back into the medium oven

for about ten minutes.

I could happily eat this now,

but you should add a bit of green.

A few handfuls of spinach will wilt down nicely.

Look at that - it's amazing!

A beautiful, sweet, spicy, robust stew.

Put that down in the middle of the table,

everyone will be happy.

This, my friends, is so good...

it's almost too good to share.

The best thing about being a chef

is finding new places that serve great food.

And I'm here at Maltby Street Food Market

to find Mark, who I've heard does the best salt beef around.

I'm going to go find him.

Cooking for friends isn't just about making sit-down meals.

It can be grab-and-go food

and this market is great for inspiration.

These look amazing. Do you make them all yourselves?

Can I get a pistachio one and a chocolate?

-Thank you very much!

-You're welcome.

How you doing? You all right?

Hello there, chief. You must be Mark.

-Nice to meet you.

-You all right?

-Very good, thanks.

-I've got a box of cakes. I'll put them down there.

-You shouldn't have!

-Monty's?

-Yeah, this is called Monty's after my grandfather.

-Right.

-Grandpa Monty. He was what's known as a nosher,

which is somebody who loves to eat

lots of unhealthy but lovely, delicious food.

That then makes me a nosher!

-Yeah. We're all noshers.

-All noshers.

Mark's preparing for the lunchtime rush.

In only six hours on a Saturday,

he can get through 45 kilos of salt beef and pastrami.

So I'm keen to find out what his secret is.

It's all in here. So I've got salt beef

and pastrami,

which I make from scratch.

This is a real labour of love for Mark.

He begins the process for both meats by submerging beef brisket

in a brine solution for five days.

This is the key to amazing salt beef and pastrami.

So I'd love to get his recipe.

So, Mark, what's in your brine mix?

Well, obviously, it's a secret recipe,

but, um...

the basic principle is

a ratio of curing salt, pickling spices, things like that,

and a few extra little secret ingredients

that give it that Monty's Deli flavour.

Tough luck for me.

The family recipe is staying under wraps.

The pastrami is smoked for about six hours

and the salt beef is simmered up in water with its own spices

for several hours.

The whole thing takes me about a week to get everything ready.

I can't wait to try some of this, chief.

-Why don't you knock us up a sandwich?

-I'd love to.

This bad-boy sandwich consists of mountains of pastrami

and that incredible-looking salt beef...

..Russian dressing, mustard,

sauerkraut and cheese.

That is the size of the sandwich!

This is the moment of truth.

All finished off in the jaws of a mean toasting machine.

Oh, my God!

What I like to do sometimes is get a customer to stand there

and I take a picture of their face just the other side of the sandwich!

Let's do that!

There we go.

TOM CHUCKLES

That is so good!

Wow - look at that!

That's a proper sandwich.

There you go.

That is so lush.

My paper plate needs scaffolding to hold that up.

That's lush!

Oh, my God, that has to be the best value lunch in London, that.

That is just incredible.

What a brilliant way to spend a Saturday morning.

And it takes all week for Mark to get to that point.

Don't worry. I'm going to show you a cheat's version,

and stick it in a bagel.

You can pick up awesome salt beef

in decent delis and specialist butchers.

But what really makes this bagel lip-smacking and delicious

is my freshly made vegetable pickle.

I love pickling things.

The flavour that you get from sugar and vinegar together,

it goes so well with vegetables.

I use this not for preserving foods

but to give it a real big zing of flavour.

My ultimate pickle mix cuts through fatty meats perfectly

and because it's ridiculously easy to make,

it should be a staple in everyone's fridge.

Into a pan, simply add 500g of caster sugar,

one cinnamon stick.

For warmth and aroma, a few cloves.

Two tablespoons of white peppercorns...

a tablespoon each of coriander and fennel seeds.

Then grab five star anise.

Next, a litre of white wine vinegar,

which gives a more mellow acidic finish to the pickle.

And finally, 250ml of water.

Let that bubble away for 15 minutes.

To finish, cover with clingfilm, to stop it evaporating.

You can use your lid, but I'm in the habit of using clingfilm,

because, to be honest, finding the right lid in a professional kitchen

is a nightmare.

Once my pickle mix has cooled down,

I decant it into a bottle

and then leave it in the fridge until needed.

This mix can be used to pickle almost anything.

I like to pickle Granny Smith apples,

which go fantastically with fish,

but today I'm pickling vegetables

to go inside my salt beef bagel.

Onions and carrots are right good for pickling.

They keep their crunch and will add fantastic texture to the sandwich.

You might not have seen this before, but if you've got a bit of time,

try rubbing the carrots down with a scourer

to give them a lovely smooth finish.

You don't have to do this at home,

but I am a professional chef

and sometimes I just can't help myself.

Cutting the carrots and onions into thick slices

will help them stay nice and crunchy.

Cucumber for me is one of the most fantastic vegetables.

As a pickle, it contains a beautiful freshness.

I'm also pickling mushrooms.

They add a wonderful soft and earthy contrast

to the crunchy veg.

I'm going to pour on my pickle mix.

Leave them to marinate for about two hours.

That way, the vegetables retain all of their freshness

and their beautiful flavour,

but it's also got a zing and a vibe that comes through.

While that pickles,

thickly slice some salt beef.

I've made my own, but to save time,

you can actually buy already brined brisket from some butchers.

Then just simmer it for five hours at home.

Salt beef is best served warm,

so gently heat it up in a little stock and butter.

The salt beef has been in the pan for about a minute or two.

It's looking absolutely stunning.

Like with everything in cooking,

the more love you give it,

the more you treat it with respect,

the more fantastic it's going to be.

For a spicy kick,

thickly spread peppered cream cheese on the bagel

and layer up with the warm salt beef.

And then the secret weapon -

a good helping of the zingy, freshly pickled veg.

And finally, some dill really sets this sandwich off.

The lid on.

That for me is one super, great sandwich.

Imagine having a stack of those,

your mates over, watching the football...

Or on your own, and having just the one.

Or two.

When friends come over,

it's the best thing if you can bring out a home-made pud.

My final recipe is a twist on a British classic -

a delicious fruit fool.

It's a bit of a laugh

and guaranteed to impress your mates.

This is my version of that instant whipped dessert

I used to have as a kid,

but I'm making it with plums.

The recipe is dead simple

and consists of just two elements -

creamy custard and a plum puree.

I'm starting with a delicious sweet base to stew my plums in.

Simply melt butter and sugar in a pan,

together with cinnamon sticks and the juice of one lemon.

While that cooks down, I'll prep me plums.

Just going to cut them in half.

Give them a twist, take out the stone.

This is a fantastic recipe

to use up those stubborn stoned fruits that will never ripen.

They'll stew down nicely

and end up lovely and soft.

So I'm using plums for this fool,

but you can use whatever's in season -

apples or pears.

Rhubarb's fantastic.

I've cut my plums in half

and I'm going to stick them into my butter mix.

Whilst my plums stew,

I'm going to show you how to make proper delicious custard.

You might think it's tricky to make,

but it's dead easy.

You just have to be patient.

First, pour equal measures of milk and cream into a jug.

I always use double cream,

because it makes the custard extra rich

and gives it a decadent edge.

Bring that to the boil,

and while it heats up, mix six egg yolks

and a little caster sugar together.

The eggs will make the custard thicken.

I don't really like the custard to be too sweet for my fruit fools.

I like the natural sugars and the flavour from the fruit

to shine through.

Combine your egg mix with the simmering milk and cream

and get it all on the heat to thicken up.

Now watch it closely.

You need to make sure you stand here stirring all the time.

You leave it too long, it'll catch on the bottom

and you'll end up with scrambled eggs.

And that's definitely not what you're looking for.

It'll also scramble if you let it boil,

so just gently heat it up.

OK, we're at the point

where it just coats the back of a spoon.

At this stage the custard is ready,

and you need to stop it cooking,

so you want to cool it down as quickly as possible.

A brilliant way to do this

is by pouring it directly over clean freezer blocks.

You might not have seen this before, but trust me, it works.

You can infuse the custard with all sorts,

like brandy, rum or vanilla.

Be creative, and the results can be lush.

While the custard cools, my plums have broken right down.

They're nice and soft and perfect for pureeing.

Just blend until smooth.

Pushing the blended plums through a sieve

will get rid of any lumps and bumps,

giving you a wonderful, super, silky-smooth puree.

A layer of clingfilm.

That'll stop it getting a skin.

And then these are ready to go into the fridge until your guests arrive.

When it comes to serving-up time,

there's hardly anything left to do.

You want to get yourself one of these bad boys -

it's a cream whipper.

What it does is aerate custards or creams

and you can get them on the internet for about £30.

Fold the puree and the custard together.

Then you're ready to load the gun.

Lid goes on.

Got to make sure it's nice and tight.

Left-over little bit of plum puree...

Going to pop into my glasses.

I'm having mine in a beer glass.

Right then, boys and girls!

There you go. Who's first?

Go careful!

Go careful as you do it. Nice and gently.

And then just gently squirt it.

CHEERING

For a little kick, crushed pink peppercorns go so well with plums.

Keep going!

This is what cooking for friends is all about -

good times, tucking into simple but delicious food.

Look at that - it comes to me and there's none left!

HE CHORTLES HEARTILY

Next time, I'll be cooking up some finger-licking food

perfect for eating outdoors.

From my smoky sweet barbecued beef ribs...

Possibly one of the most delicious bits of beef ever.

..to my fishy twist on a classic burger.

That's the best burger I've ever had.

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